How to Make Salted Caramels

This recipe for homemade salted caramels is a must-make! Easy to follow instructions and perfect caramel candies every time! 

 

Confession… Candy recipes have always intimidated me. Cooking to the perfect temperature and the need to rush always stressed me out. 

Until I found this soft salted caramel recipe. It is so much easier than I thought it would be! If you follow the recipe, and use the tips scattered throughout this post, you will be left with incredible chewy caramels that are perfect for sharing (or eating all on your own). 

Recipe Features:

• Soft and Chewy: These caramels are so soft, perfectly sweet, and lightly salted.
• Big Batch: This recipe makes enough to share.

What You’ll Need:

Making candy all starts with the same base. Sugar. Mix in some corn syrup and cream- with the right balance you have the most incredible melt-in-your-mouth caramels.

• Sugar
• Corn syrup
• Water
• Heavy cream
• Butter
• Finishing salt
• Vanilla extract

Step by Step Instructions:

1. Line a 9 inch square dish with parchment paper. Allow a little overhang so it will be easy to remove the caramel later for cutting. Spray with cooking spray.
2. In a deep saucepan (at least 4-1/2 inches) bring the sugar, corn syrup, and water to a boil. Cook until the mixture becomes a nice golden brown color. Try not to stir at all. If you need to mix things up, swirl the pan.
3. While your sugar is browning combine the heavy cream, butter, and fleur de sel in another small pan. Bring just to a simmer. Turn off the heat and set aside.
4. When your sugar mixture has browned, remove from the heat and stir in your heavy cream using a wooden spoon. Add the vanilla. Return to the burner and cook an additional ten minutes on a medium/low temperature.
5. Pour your caramels into your prepared pan and allow to cool slightly. Place in the refrigerator for a few hours or overnight.
6. When you are ready to cut them simply remove from the pan using the parchment as a handle. Sprinkle additional salt onto the top of your caramel slab and press down slightly. Place on a cutting board and slice into pieces. Use wax paper to wrap each individually.

Tips and FAQs:

These homemade caramel squares are perfect for gift giving OR for eating. Try pairing them with homemade caramel corn for the ultimate sweet gift!

How long do salted caramels last?

I have found so many different answers to this question floating around the internet. From experience I can tell you that this recipe lasts about three weeks, if stored properly. Be sure to wrap each individual caramel in either plastic wrap or wax paper. From there you will want to place them into an air tight container or zip top bag. Keep them on the counter or in the pantry. 

How to keep salted caramels from sticking to the pan:

This question has been asked over and over on my social media channels. The truth is, caramels will most likely stick to the cooking pan, but that’s ok! Cleaning is a breeze. 

Once you have finished cooking and pouring your caramels into a prepared dish, place the pan or pot into the sink. Fill with soapy water and allow to soak for a few minutes. Rinse clean wiping as needed. 

Related Recipes:

Like this recipe? You will love my:

• Salted Caramel Cheesecake Bars
• French Macarons with Salted Caramel
• Homemade Salted Caramel Buttercream
• Caramel Iced Coffee
• Caramel Apple Pie

4.50 from 2 votes

Salted Caramels

Author Jesseca

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 4 hours hrs 30 minutes mins

Serves: 50 candies

This recipe for homemade salted caramels is a must-make! Easy to follow instructions and perfect caramel candies every time! 

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Ingredients

  

1x2x3x

• ▢ 1½ cups sugar
• ▢ 1/4 cup light corn syrup
• ▢ 1/4 cup water
• ▢ 1 cup heavy cream
• ▢ 5 tablespoons salted butter
• ▢ 1½ teaspoons fleur de sel (plus extra for sprinkling)
• ▢ 1/2 teaspoon pure vanilla extract

Instructions

 

• Line a 9 inch square dish with parchment paper. Allow a little overhang so it will be easy to remove the caramel later for cutting. Spray with cooking spray.
• In a deep saucepan (at least 4-1/2 inches) bring the sugar, corn syrup, and water to a boil. Cook until the mixture becomes a nice golden brown color. Try not to stir at all. If you need to mix things up, swirl the pan.
• While your sugar is browning combine the heavy cream, butter, and fleur de sel in another small pan. Bring just to a simmer. Turn off the heat and set aside.
• When your sugar mixture has browned, remove from the heat and stir in your heavy cream using a wooden spoon. Add the vanilla. Return to the burner and cook an additional ten minutes on a medium/low temperature.
• Pour your caramels into your prepared pan and allow to cool slightly. Place in the refrigerator for a few hours or overnight.
• When you are ready to cut them simply remove from the pan using the parchment as a handle. Sprinkle additional salt onto the top of your caramel slab and press down slightly. Place on a cutting board and slice into pieces. Use wax paper to wrap each individually.

Equipment

9×13 Dish

Chef Knife

Cutting Board Mats 

Nutrition

Serving: 2candiesCalories: 109kcalCarbohydrates: 15gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 23mgSugar: 15g

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Desserts

Cuisine American

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